The white bits look a bit scary, but it looks tasty otherwiseDr. kitteny berk wrote:
Geekfood Mk2.
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FatherJack
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Dr. kitteny berk
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Depends what you're making. For pasta-type foods, basil, parsley, sage, rosemary, thyme, tarragon and oregano.cashy wrote:cancer?
can i have a recomendation for some 'erbs and spices? everybody in my family seems to be clueless about them, so basicaly im looking for some 'beginner' herbs to just kinda throw in pretty much anything
For Indian food, cumin powder, ground coriander, turmeric, paprika, garam masala, chilli powder, cardamom pods, cinnamon powder.
Also, fresh (or Very Lazy) garlic and ginger are ace for flavours.
As a general tip, things with lots of herbs and spices in often get better the longer they're left. This is why curries often taste even better the next day. Another tip for curries is to make up the sauce then add the raw meat and simmer until the meat is done, rather than frying meat and pouring on the sauce.
I'd recommend getting a decent recipe book or two and trying out some new ideas.
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Dr. kitteny berk
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Dr. kitteny berk
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Woo!
Have some recipes fresh from my mother.
Veg Soup
1 Vegetables
Carrots
Onions
Potatoes
Leeks
Swede
Parsnips
2 Stuff
Plain flour - 3 tablespoons
Salt and pepper
3 or more stock cubes
Lea and Perrins or Soy Sauce
Herbs as or if you fancy
Cold Water enough to just cover veg
3 Almost vegetables
Frozen peas
Sliced mushrooms
Pasta
Method
Peel and chop all item 1 vegetables. Potatoes are best chopped small, so they dissolve and thicken soup.
Put all chopped veg in large pan.
If posh, sauté them in a little oil first to encourage sweetness.
If not posh, don’t bother with sauté.
Whether chopped or sautéed, now sprinkle plain flour over and stir to coat veg.
Add remaining item 2 Stuff to hearts content.
Bring whole lot to boil add item 3 almost vegetables if desired.
Simmer nicely at a rollicking pace for at least 1½ hours.
Best left to go cold and re-heated.
Pie - enough for 3 persons
1 ½ lbs stewing beef or braising beef – cut into 1.5” cubes or slices
3 large onions – cut into segments like orange (leave root on so they don’t fall to bits)
1 large potato diced nicely small ¼ “
3 tablespoons plain flour
2 -3 stock cubes
pepper – no salt due to stock cubes
½ pint beer or guiness + 1 tsp sugar
¾ pint water
thyme and bay leaves.
Bought puff pastry.
Saute onions and potatoes for 2-3 minutes in frying pan.
Put into stew pan.
Brown meat in two batches in onion pan ( so pan doesn’t go cold)
Put first batch into stew pan with onions and potatoes.
Brown second batch of meat, leave in pan and sprinkle with half the flour, turn meat over and sprinkle with other half of flour.
Stir it around a bit.
Add beer, water, stock cubes, herbs and seasoning, bring to boil.
Put whole lot into stew pan, bring to boil and simmer for 2 hours -2 ½ hours, depending on whether you are Gordon Ramsay.
Add more thyme towards end of cooking time for greater pleasure.
If Gordon Ramsay
Cook meat for 2 ½ hours, but during last 30 mins roll out and bake pastry on baking sheet. Bake in oven 220 degrees for 10 -15 minutes max.
Serve meat and put cooked pastry on top.
If not Gordon Ramsay
Cook meat for 2 hours, put into pie dish or dishes, roll out pastry and use to cover pie dish. Bake in oven 220 degrees, 20 minutes approx
Have some recipes fresh from my mother.
Veg Soup
1 Vegetables
Carrots
Onions
Potatoes
Leeks
Swede
Parsnips
2 Stuff
Plain flour - 3 tablespoons
Salt and pepper
3 or more stock cubes
Lea and Perrins or Soy Sauce
Herbs as or if you fancy
Cold Water enough to just cover veg
3 Almost vegetables
Frozen peas
Sliced mushrooms
Pasta
Method
Peel and chop all item 1 vegetables. Potatoes are best chopped small, so they dissolve and thicken soup.
Put all chopped veg in large pan.
If posh, sauté them in a little oil first to encourage sweetness.
If not posh, don’t bother with sauté.
Whether chopped or sautéed, now sprinkle plain flour over and stir to coat veg.
Add remaining item 2 Stuff to hearts content.
Bring whole lot to boil add item 3 almost vegetables if desired.
Simmer nicely at a rollicking pace for at least 1½ hours.
Best left to go cold and re-heated.
Pie - enough for 3 persons
1 ½ lbs stewing beef or braising beef – cut into 1.5” cubes or slices
3 large onions – cut into segments like orange (leave root on so they don’t fall to bits)
1 large potato diced nicely small ¼ “
3 tablespoons plain flour
2 -3 stock cubes
pepper – no salt due to stock cubes
½ pint beer or guiness + 1 tsp sugar
¾ pint water
thyme and bay leaves.
Bought puff pastry.
Saute onions and potatoes for 2-3 minutes in frying pan.
Put into stew pan.
Brown meat in two batches in onion pan ( so pan doesn’t go cold)
Put first batch into stew pan with onions and potatoes.
Brown second batch of meat, leave in pan and sprinkle with half the flour, turn meat over and sprinkle with other half of flour.
Stir it around a bit.
Add beer, water, stock cubes, herbs and seasoning, bring to boil.
Put whole lot into stew pan, bring to boil and simmer for 2 hours -2 ½ hours, depending on whether you are Gordon Ramsay.
Add more thyme towards end of cooking time for greater pleasure.
If Gordon Ramsay
Cook meat for 2 ½ hours, but during last 30 mins roll out and bake pastry on baking sheet. Bake in oven 220 degrees for 10 -15 minutes max.
Serve meat and put cooked pastry on top.
If not Gordon Ramsay
Cook meat for 2 hours, put into pie dish or dishes, roll out pastry and use to cover pie dish. Bake in oven 220 degrees, 20 minutes approx
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Woo Elephant Yeah
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Dr. kitteny berk
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Woot! Stole this off h2g2, worked really very well. (with a shot of poteen in there) 
Code: Select all
Lemon Sorbet
*
8 oz (250g) Granulated Sugar
*
3/4 Pint (450 ml) Water
*
1/2 Pint (300ml) Fresh Lemon Juice
*
Zest of 1 Lemon
*
Juice of 1 Lemon
*
White of 1 Egg
Combine the sugar, water and lemon zest in a saucepan. Set it over a gentle heat and stir frequently until the sugar has melted. Bring to the boil and boil for 5 to 8 minutes or until you have a light syrup. (For those of you with a sugar thermometer this is 230F or 110C.) Remove from the heat and leave until it is cold. Stir in the lemon juice and turn into an ice-cream maker, or pop in the freezer. WARNING!! Some shop-bought Lemon Juice can be very sour! You may prefer to use a mixture of orange and lemon juice if it is too sour for your personal taste! When the sorbet starts to freeze or thicken, whisk in the egg white. This is optional if you are worried about raw egg whites, but does help to keepthe Sorbet light and not just a block of frozen ice! Return to the ice-cream machine, if applicable,for further churning and then store in the freezer.
You may use the same recipe for Orange Sorbet, but substitute Orange juice for the lemon and also add the zest of 2 oranges instead of 1 lemon. For the keen drinkers amongst you: you may use a mixture of Vodka and water, or just vodka! In this version, you should boil the JUICE and a little water with the sugar and add the Vodka afterwards! Don't drive after eating this version though!-
Dr. kitteny berk
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Dr. kitteny berk
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Ham, Potato and Leek soup.
As always with soup, just wing it, this is a pretty loose guide
Ingredients:
Stock
1 (or 2) Ham hock (if you have the choice, you want a ham or bacon hock, *NOT* a pork hock)
1 Leek (sliced in half longways)
1 Carrot (sliced in half longways)
1 Onion (sliced in half longways)
1 stick of celery (just snap it)
4 sprigs of thyme
6 Whole Peppercorns
Soup
As much stock as you made
Meat from Hock(s)
1-2 Leeks (chopped)
1-2 Potatoes (diced)
1 stick of celery (chopped)
few drops of worcestershire sauce
2 sprigs of thyme
salt and pepper to taste
Stock-making-bit
Stick the all the bits from the stock ingredient list into a pan with enough water to cover the hocks
Bring the stuff to a boil for a few minutes, then take it back to a simmer, add a lid and fuck off for ~3 hours.
Soupy-bit
Remove the hock(s) from the stock and put on a plate to cool.
Strain the stock into a bowl to remove the now nasty dead flavouring bits (throw the flavoury stuff away, it's dead)
Return stock to the pan and stick back on a medium heat, add potatoes, leeks, celery and thyme into the stock.
Peel the skin off the hocks and remove as much meat as you can (don't eat too much of it) chop/break the meat up into smallish bits, then add the meat to the soup, throw the skin, bones and other inedible bits (if you ate too much of the hock, add some bacon here)
Boil/simmer soup a bit more until the spuds are cooked.
Eat.
Soup will last a few days at least, you might wanna leave it to set (if you did it right, it'll turn into a meaty jelly) then scrape the fat off the top
As always with soup, just wing it, this is a pretty loose guide
Ingredients:
Stock
1 (or 2) Ham hock (if you have the choice, you want a ham or bacon hock, *NOT* a pork hock)
1 Leek (sliced in half longways)
1 Carrot (sliced in half longways)
1 Onion (sliced in half longways)
1 stick of celery (just snap it)
4 sprigs of thyme
6 Whole Peppercorns
Soup
As much stock as you made
Meat from Hock(s)
1-2 Leeks (chopped)
1-2 Potatoes (diced)
1 stick of celery (chopped)
few drops of worcestershire sauce
2 sprigs of thyme
salt and pepper to taste
Stock-making-bit
Stick the all the bits from the stock ingredient list into a pan with enough water to cover the hocks
Bring the stuff to a boil for a few minutes, then take it back to a simmer, add a lid and fuck off for ~3 hours.
Soupy-bit
Remove the hock(s) from the stock and put on a plate to cool.
Strain the stock into a bowl to remove the now nasty dead flavouring bits (throw the flavoury stuff away, it's dead)
Return stock to the pan and stick back on a medium heat, add potatoes, leeks, celery and thyme into the stock.
Peel the skin off the hocks and remove as much meat as you can (don't eat too much of it) chop/break the meat up into smallish bits, then add the meat to the soup, throw the skin, bones and other inedible bits (if you ate too much of the hock, add some bacon here)
Boil/simmer soup a bit more until the spuds are cooked.
Eat.
Soup will last a few days at least, you might wanna leave it to set (if you did it right, it'll turn into a meaty jelly) then scrape the fat off the top
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FatherJack
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